You wanna know what’s bothering me lately and has me madder than a hornet’s nest being swatted at by a curious cat? What is really truly making me pissy above all else right now, is the over-the-top insane price being charged for cauliflower and anything cauliflower related. It’s crazy. I blame it on the whole cauliflower rice, cauliflower crust pizza, and mashed cauliflower trend that is all the rage lately. There is absolutely no reason to pay such exorbitant prices for a vegetable that used to be quite affordable. Well, except maybe for the fact that it’s a great way to incorporate more veggies into our everyday menus.

I truly do hate this whole supply and demand thing. It makes a trip to the market a big ol’ crankypants affair. Not to mention, people tend to look at you funny when you’re cursing under your breath while trying to rummage for the biggest head of cauliflower in the produce department so you can get more bang for your buck. Don’t even get me started on the curse words that are conjured up when I hit the price-inflated bacon department. Speaking of which, crispy bacon would be pretty gosh darn yummy crumbled all up on top of this mashed cauliflower. Although, I’m sure it would cost you a pretty penny in ingredients; it’d be like cauliflower and bacon gold.

Ingredients:

Water

1/2 Teaspoon Sea Salt

1 Head of Cauliflower

4-oz. Cream Cheese, Room Temperature

2 Tablespoons Unsalted Butter

2 Tablespoons Fresh Parsley, Roughly Chopped

1/2 Cup Grated Asiago

1/2 Teaspoon Sea Sea Salt

1/2 Teaspoon Finely Ground Black Pepper

Directions:

Fill a large pot two-thirds full with water, add 1/2-teaspoon sea salt, and then bring to a boil over high heat.

Rinse the cauliflower and then cut it into small uniform-sized pieces, removing any tough stalks.

Add the cauliflower to the boiling water and cook it for 10 minutes or until tender.

Drain the cauliflower in a colander and use the back of a spoon to press any excess water out.

Place the cauliflower, cream cheese, butter, parsley, asiago, 1/2-teaspoon sea salt, and black pepper into a food processor. Purée the mixture 1 to 2 minutes, or until it is completely smooth and creamy.

Suggestions:

If you cut the cauliflower into small uniform-sized pieces, each piece of cauliflower will cook at roughly the same rate.

Don’t throw away the tough stalks of the cauliflower. Use them to snack on or to chop up and add to your morning omelet.

Make sure to get as much water out of the cauliflower as possible to prevent the mashed cauliflower from becoming too watery.

Improvements:

Replace the asiago in this recipe with cheddar or gouda.

Add a few cloves of garlic to the water along with the cauliflower. Add them to the food processor along with the cauliflower when you purée it.

Purée 1-teaspoon of hot sauce into the mashed cauliflower for added flavor.

Fill a large pot two-thirds full with water, add 1/2-teaspoon sea salt, and then bring to a boil over high heat.

Rinse the cauliflower and then cut it into small uniform-sized pieces, removing any tough stalks.

Add the cauliflower to the boiling water and cook it for 10 minutes or until tender.

Drain the cauliflower in a colander and use the back of a spoon to press any excess water out.

Place the cauliflower, cream cheese, butter, parsley, asiago, 1/2-teaspoon sea salt, and black pepper into a food processor. Purée the mixture 1 to 2 minutes, or until it is completely smooth and creamy.

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